Cookie Ice Cream Sandwiches
Cookie sandwiches, frosty treat, delicious dessert.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 3 hours 41 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips
- 1.5 quarts (approx. 1.4 L) ice cream (flavor of your choice)
- 1 cup (170g) chocolate chips (for coating)
- 2 tablespoons coconut oil
- 2 tablespoons sprinkles (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar until light, fluffy, and pale (about 2-3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the pure vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips with a sturdy spatula.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Scoop generous tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a small microwave-safe bowl, combine chocolate chips (or finely chopped chocolate) and coconut oil. Microwave in 30-second intervals, stirring well after each, until smooth and completely melted. Stir until no lumps remain and the consistency is fluid and pourable.
- Once cookies are completely cooled, let your favorite ice cream soften slightly (5-10 minutes). Using an ice cream scoop, place a generous scoop on the flat side of one cookie. Gently top with another cookie, flat side down, and press lightly until the ice cream spreads to the edges. Immediately wrap each sandwich tightly in plastic wrap and place in the freezer for at least 2-3 hours, or until thoroughly firm.
- After dipping in the chocolate shell, immediately roll the edges in sprinkles (optional). For best texture, let a frozen sandwich sit at room temperature for 2-3 minutes before enjoying.
Notes
Oh, my goodness, get ready to experience pure bliss with these homemade Cookie Ice Cream Sandwiches! Imagine the perfect symphony of textures and flavors: two chewy, slightly crisp, chocolate-laden cookies cradling a generous scoop of impossibly creamy, cold ice cream.